15# of Garlic and Cheese Smoked Sausage

[jmcrig]

Did a run of garlic and cheese smoked sausage. Did 10 hrs. of cold smoke and then hot smoked to 150 degrees. Cross section picture kinda sucks, but the sausage tastes great.



Cross Section



Ready to package

[Papa Tom]

You're gonna need help puttin' down all that sausage, just thought I'd let you know I'm here to help........i could probably come up with another volunteer or two.....

[jmcrig]

You're gonna need help puttin' down all that sausage, just thought I'd let you know I'm here to help........i could probably come up with another volunteer or two.....

[sancho]

Great looking! Really nice texture. I'm going to be in your neck of the woods in November. I may just have to look you up and pick your brain for some tips!

[jmcrig]

Great looking! Really nice texture. I'm going to be in your neck of the woods in November. I may just have to look you up and pick your brain for some tips!

Well, I'm generally here unless I'm over in the Hill Country doing "research".

[sancho]

I noticed on the other post you listed off a few place you've researched... Have you ever been to Cooper's in Llano? Or Snow's in Lexington?

[ChileFarmer]

Mark I am with PT count me in as a volunteer. Dang thats nice. CF

[jmcrig]

I noticed on the other post you listed off a few place you've researched... Have you ever been to Cooper's in Llano? Or Snow's in Lexington?

Those two are still on my bucket list. Will probably try to get to those two either going to or coming back from the Royal this fall.